Rellenong Bangus (Stuffed Milk Fish)


1 big boneless bangus (milk fish

6 cloves of garlic, minced

1 onion chopped

2 eggs

1 small carrot, chopped

1 medium potato, chopped

1 can sweet peas 

1/2 cup raisins

1 medium bell pepper, chopped

1/2 cup flour

cooking oil

salt and pepper to taste

Cooking Instructions

Scrape fish scales while the fish is still frozen. Rinse and pat dry using a paper towel.

Using a spoon scrape the fish meat from the skin. 

Refrigerate the skin.
Boil fish meat in 1/3 cup water till water evaporate and set aside.

Saute garlic until brown. Add onion.

Stir in fish meat, carrot, potato, bell pepper and snow peas.

Season with salt, ground pepper, and add raisins. 

Transfer cooked mixture to a plate. Allow it to cool before adding egg and flour.

Fill in mixture in bangus skin, sew the skin and fry.
Allow the fried fish relleno to cool before slicing.

Serve with ketchup. Enjoy. 


  1. ka gwapa gid nga relleno, cil---it is a picture of perfection! tani may virtual taste-test man ba...

  2. hi nat, daw kalapsi gid gani sang ginbake pero ang sabor is same as fried.
    how i wish may virtual taste test. guro gatinambok ta tanan hahaha libre na panyapon ta

  3. tahum gihapon, 'cil. isa pa, indi you did not skimp on ingredients. ka nami gid sang pang stuff. what was the most difficult part? long time ago, when i did this, the frying was the hardest. i will bake mine next time.

  4. i agree w/ u, the hardest part was the frying. even though i have this huged kawa still it's kinda impossible to turn the relleno. baking was a lot easier. i sprayed PAM sa aluminum foil before wrapping it to bake. pag siksik sang bangrus, i followed inday hami's direction, cook the bangrus with some water.
    next time i will bake it first for maybe an hour then maybe the following day fry it. next week pancit molo naman ah hehehe


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